Portobello Cheesesteaks with Peppers and Onions

My hometown of Philadelphia is famous for its cheesesteak sandwiches. This healthier alternative substitutes "meaty" portobello mushrooms in place of the beef.

This vegetarian version is every bit as tasty and satisfying as the famous steak sandwiches you'll find in South Philly.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
2 tablespoons extra virgin olive oil
1 small yellow onion, cut in half, and then sliced into thin half-rings
1 small green or red bell pepper, cored, seeded, and cut into julienne slices
Salt and freshly ground black pepper to taste
2 tablespoons vegetable broth
2 slices provolone cheese, halved
2 submarine/hoagie rolls, each about 8 to 10 inches long (or similar lengths of baguette)

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Thinly slice the portobello caps and then cut the slices in half crosswise to make shorter pieces. Set aside.

In a large skillet, heat the olive oil over medium heat. Add the onion, and saute for 2-3 minutes, until soft but not brown.

Add the bell pepper and the portobellos, along with salt and pepper to taste. Saute for 5-7 minutes, until all the vegetables are cooked through and most of the rendered mushroom liquid has evaporated.

Add the vegetable broth.

In the pan with a spatula, divide the portobello mixture into 2 long portions roughly shaped to fit the rolls. Arrange 2 provolone halves over each portion. Reduce heat to low, cover, and cook for a minute or two, until the cheese just starts to melt.

Uncover and cook for another minute or two until most of the broth has evaporated.

Meanwhile, preheat broiler. Split the rolls open, but do not cut them all the way through. Lay them open on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Fill each roll with half of the portobello mixture, cheese side up, and serve.

-- 2 servings

Scrambled Egg Breakfast Pitas with Zucchini, Peppers, and Feta

For this dish, I started with my recipe for Scrambled Egg Breakfast Pitas with Zucchini and Peppers and added some feta cheese for an extra flavor dimension. Yum!

They're great any time of day - for breakfast, brunch, lunch, or a light dinner.

RECIPE:

6 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon extra virgin olive oil
1 small zucchini (approx. 6 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
1/2 medium red bell pepper, seeded and cut into julienne slices, and slices cut crosswise into thirds
2 tablespoons crumbled feta cheese
2 large (6- or 7-inch) pitas (preferably whole wheat)
Salt and freshly ground black pepper to taste

In a small bowl, whisk together the eggs, and milk, along with salt and pepper to taste. Set aside.

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and peppers, along with additional salt and pepper to taste. Saute until the vegetables are cooked through.

Add the egg mixture and cook over medium heat, stirring frequently, until eggs are cooked through.

Meanwhile, cut the pitas in half crosswise, and toast them lightly in a dry skillet or grill pan over medium to medium-low heat.

Fill the toasted pitas evenly with the egg mixture. Top evenly with the feta, and serve.

-- 4 servings

Tzatziki Veggie Burger

In this recipe, my homemade Tzatziki adds a delicious Mediterranean twist to a basic veggie burger.

This recipe works best using hamburger-style veggie burgers, such as Morningstar Farms Grillers or Boca Original Vegan.

RECIPE:

1 veggie burger, hamburger-style
1 hearty round sandwich roll, preferably whole grain
1 large, thin slice of tomato
1 sandwich-size portion of leaf lettuce
1 heaping tablespoon Tzatziki, or more as desired

Cook the veggie burger according to the package directions.

Preheat broiler. Split the roll, and lay it open - cut side up - on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Place the cooked veggie burger on the toasted roll. Top with the tomato slice, lettuce, and tzatziki.

-- 1 serving

Veggie Burgers with Mushrooms, Peppers, and Provolone

This is one of my favorite ways to serve purchased veggie burgers.

I like this recipe best using hamburger-style veggie burgers. Mushroom/grain-based burgers work well also.

RECIPE:

1 tablespoon extra virgin olive oil
8 ounces fresh white or crimini (brown) mushrooms, or a mixture, sliced
1 red or green bell pepper, seeded and cut into julienne strips
Salt and freshly ground black pepper to taste
4 veggie burgers, preferably hamburger-style
4 slices provolone cheese
4 hearty round sandwich rolls, preferably whole grain

In medium to large skillet, heat the olive oil over medium to medium-high heat. Add the mushrooms and bell pepper, along with salt and pepper to taste. Saute for 6-10 minutes, until the vegetables are cooked through and most of the mushroom liquid has evaporated. Keep warm.

Cook the veggie burgers according to the package directions. Top each veggie burger with a slice of provolone at the end of the cooking cycle, so that the provolone starts to melt but doesn’t get too runny.

Meanwhile, preheat broiler. Split the rolls, and lay them open - cut side up - on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Place one of the veggie burgers on each roll. Top evenly with the mushrooms and peppers.

-- 4 servings

Scrambled Egg Breakfast Pitas with Zucchini and Peppers

While great for breakfast or brunch, these egg and veggie pita sandwiches also work well for lunch or a light supper.

Serve alone, or add a salad for a satisfying, well balanced meal.

RECIPE:

6 large eggs, or equivalent in egg substitute
2 tablespoons milk
1 tablespoon extra virgin olive oil
1 small zucchini (approx. 6 ounces), quartered lengthwise and cut crosswise into 1/4-inch-thick wedges
1/2 medium red bell pepper, seeded and cut lengthwise into julienne slices, and slices cut crosswise into thirds
2 large (6- or 7-inch) pitas (preferably whole wheat)
Salt and freshly ground black pepper to taste

In a small bowl, whisk together the eggs, and milk, along with salt and pepper to taste. Set aside.

In a medium skillet, heat the olive oil over medium to medium-high heat. Add the zucchini and peppers, along with additional salt and pepper to taste. Saute until the vegetables are cooked through.

Add the egg mixture and cook over medium heat, stirring frequently, until eggs are cooked through.

Meanwhile, cut the pitas in half crosswise, and toast them lightly in a dry skillet or grill pan over medium to medium-low heat.

Fill the toasted pitas evenly with the egg mixture, and serve.

-- 4 servings

Tomato, Basil, and Mozzarella Sandwiches

This recipe is essentially a Caprese Salad on a hearty roll.

These sandwiches are light, yet satisfying - and so tasty!

RECIPE:

2 submarine/hoagie rolls, each about 8 to 10 inches long (or similar lengths of baguette)
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
2 small-to-medium tomatoes, sliced 1/4-inch thick
6 to 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
8 to 12 fresh basil leaves (or more as needed), depending on size
Salt and freshly ground black pepper to taste

Split the rolls open, but do not cut them all the way through. Lay them open on serving plates or platter.

Drizzle the cut sides of the rolls (tops and bottoms) lightly with the olive oil and the vinegar.

On each roll, arrange half of the tomato slices. Arrange the mozzarella slices evenly over the tomatoes, and then arrange the basil leaves in a single layer on top of the mozzarella.

Sprinkle with salt and pepper to taste.

-- 2 servings

Portobello Sandwiches with Roasted Peppers and Arugula

The idea for these sandwiches came to me as I was browsing the produce section of my favorite grocery store. The portobello mushrooms looked good. I knew I had a jar of roasted peppers at home that I needed to use up. And arugula was on sale.

I was very hungry and wanted something hearty, so I decided to combine all of those ingredients into a sandwich. The arugula is tossed with good olive oil, balsamic vinegar, salt, and pepper, to create a simple arugula salad to top the sandwiches. The arugula salad provides a delightful green contrast to the richness of the mushrooms and roasted peppers.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
4 tablespoons extra virgin olive oil, divided
1 large clove garlic, minced
1/2 cup roasted red bell peppers, cut into julienne slices
1 tablespoon balsamic vinegar
2/3 cup baby arugula, tightly packed
2 submarine/hoagie rolls, each about 8 to 10 inches long (or similar lengths of baguette)
Salt and freshly ground black pepper to taste

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch-wide slices.

In a medium bowl, combine 2 tablespoons of the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.

After the portobellos have marinated, heat a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.

Add the roasted bell pepper slices to the portobellos, along with salt and pepper to taste. Saute for 3-5 minutes to heat the peppers and blend all the flavors. Remove from heat and set aside.

Meanwhile, in a medium bowl, whisk together the remaining 2 tablespoons of olive oil and the balsamic vinegar, along with salt and pepper to taste. Add the arugula, and toss gently to coat well.

Preheat broiler. Split the rolls open, but do not cut them all the way through. Lay them open on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Fill each roll with half of the portobello mixture, and then top evenly with the dressed arugula.

-- 2 servings